It’s almost time for a much needed, absolutely welcome long weekend. This usually means spending time with loved ones and of course…eating. Sitting around the table and sharing a lovingly prepared meal is a tradition without religious denomination and is the perfect way to reconnect with the people you care about. So often our lives become wrapped up in deadlines, school-work and everyday responsibilities that we don’t get to truly enjoy the company of the important people in our lives – laughing, talking and breaking bread. So, in the spirit of family, I have included (with her permission) my own Mother’s amazing roast chicken recipe as well as her (mouthwatering) take on Cauliflower Cheese. Feel free to print out and add to your repertoire of family favourites!

Preheat the oven at 180°C

The Chicken:

Combine Pineapple, onion, greenpepper and pepperdews, stuff the cavity of the chicken with this mixture. Loosen the skin around the breast and thigh area and close the cavity area.

Lightly spray the outside of the chicken with Balsamic vinegar, and seasoning with chicken spice, rosemary, origanum, salt and pepper. When you have stuffed the chicken and seasoned it, place chicken into an oven bag and bake in a preheated oven at 180°C for about 1hr45mins.

The Cauliflower Cheese:

Steam the vegetables until cooked but still firm. While your veggies are steaming, add your beef stock powder to the milk and bring to the boil, turn the heat right down and stir in the Maizena mix (you will only need a little water as this should make a thin paste). Once you have a good consistency sprinkle in your cheese, stirring constantly. Drain veggies and place them in an ovenproof dish, gently pour your cheese sauce over taking care cover them evenly. Sprinkle the remaining grated cheese over the top, place in the oven and grill until cheese is golden brown.

Serve and enjoy!